1. Heat a large soup pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

2. Push beef to the side and add olive oil. Add chopped onion and garlic. Sauté for 3–4 minutes until fragrant.

3. Add diced potatoes, sliced carrots, corn, thyme, and paprika. Stir everything together.

4. Pour in the beef broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.

5. Stir in the milk or half-and-half. Warm through for 3–5 minutes on low heat, avoiding boiling.

6. Taste and adjust salt and pepper. Garnish with chopped parsley before serving.